Sheet Pan Chicken Nachos with Melted Cheese and Salsa

Sheet Pan Chicken Nachos Recipe Ingredients

• Thin corn tortillas
• Avocado oil spray
• Coarse kosher salt
• Refried beans
• Salsa (use your favorite roasted salsa)
• Chicken fajita meat (cooked and sliced)
• Sharp cheddar cheese (shredded)
• Pepper Jack cheese (shredded)
• Jalapeño (sliced)
• Cilantro (chopped)
• Lime (zest and juice)
• Sour cream or nonfat Greek yogurt
• Garlic powder
• Onion powder
• Taco sauce
• Avocado (diced)
• Tomatoes (diced)
• Red onion (diced)
• Optional: lime wedges for serving

How to Make Chicken Nachos on a Sheet Pan in the Oven

1. Preheat the oven to 450°F.
2. Cut each corn tortilla into 8 triangles.
3. Line a baking sheet with parchment paper and lightly spray with avocado oil so the bottoms of the tortillas crisp without flipping.
4. Arrange tortilla triangles in a single layer without overlapping.
5. Spray the tortilla triangles with avocado oil and sprinkle with coarse kosher salt.
6. Bake for 4 minutes, flip, then bake 2–3 more minutes until crisp. Remove from the oven and lower the temperature to 400°F.
7. While the chips bake, warm the refried beans in a saucepan over medium heat and stir in the salsa until heated through. Remove from heat and set aside.
8. Heat the chicken fajita meat until warmed through (use fresh-cooked, pre-cooked, or thawed frozen meat).
9. Spread the seasoned refried beans evenly across the chips.
10. Top the bean-covered chips with the warmed chicken.
11. Sprinkle shredded sharp cheddar and Pepper Jack cheese evenly over the top.
12. Return the pan to the oven for about 3 minutes, or until the cheeses are melted.
13. While the cheese melts, whisk together the sour cream or Greek yogurt with lime zest, lime juice, garlic powder, and onion powder to make a creamy lime sauce.
14. Drizzle the creamy lime sauce and taco sauce over the finished nachos.
15. Finish with diced tomatoes, red onion, avocado, sliced jalapeño, chopped cilantro, and an extra squeeze of lime.

Assembled nachos should be made and served right away to avoid soggy chips. You can prepare components—chips, beans, meat, and sauces—ahead of time and assemble just before serving.

Yes, store-bought chips work well and save time.

Yes—use a flavorful, juicy shredded or rotisserie chicken if you prefer that over fajita-style meat.

Cheddar and Pepper Jack are a great combination for flavor and melt; but use your favorite cheeses.

Freshly shredded cheese melts better; pre-shredded cheese often has an anti-clumping coating that can affect melting.

Yes—melting cheese in the oven is an effective way to get even coverage without making the chips soggy if done briefly at the right temperature.

Start with crisp chips, layer beans and meat conservatively, and add cold toppings and sauces after melting the cheese to maintain crunch as long as possible.

Popular toppings include beans, shredded or diced meats, cheese, lettuce, avocados, tomatoes, olives, jalapeños, and sour cream.

Alterations for picky eaters

• Swap refried beans for pinto or black beans if preferred.
• Use the protein they enjoy—shredded chicken, no chicken, or ground beef are all fine options.
• Omit toppings they dislike and serve sauces on the side.

Alterations to lower calories or WW points

• Choose extra-thin corn tortillas for fewer calories.
• Use fat-free refried beans and reduced-fat cheeses.
• Use boneless skinless chicken breast instead of darker cuts.
• Replace sour cream with nonfat Greek yogurt.
• Load up on veggie toppings to add volume without many calories.